"Store-made salad dressings can be full of preservatives, artificial colors, sodium, and sugar," says Jalali — and that goes for the organic kind, too. A two-tablespoon serving can have up to 600 mg of sodium — more than 25 percent of your daily allowance. "Making your own salad dressing at home is cheaper, tastier, and helps you have more variety," she says. And thankfully dressing is one of the easiest things to make, contrary to what most consumers think. "I always recommend my clients buy a really good olive oil, vinegar, or they can experiment," Jalali says. "You can make a mustard vinaigrette or lemon sesame dressing. The possibilities are endless — you can use avocado instead of olive oil as well."
If you're ordering a salad at a restaurant, Jalali suggests asking for lemon, lime, or vinegar with oil, since at least you know what's in there.Back to top